Fried or boiled? That is the question. While pan-frying meatballs yields a deliciously caramelized crust, the final product is likely to be in the shape of a pyramid, rather than round, because the heavier sides may sag while cooking. A simmered meatball, however, will retain its shape as long as the underside doesn’t fully rest on the bottom of the pan. Less oil is used, resulting in fewer calories and fat grams. I elect the simmering procedure in this recipe, but the decision lies in your hands.

While traveling in Spain last summer, I enjoyed a variation of these meatballs (albondigas con tomate) in tapas taverns , but an order comprised one gigantic meatball slathered in a sweet pepper sauce. My version of bite-size meatballs is perfect for making ahead for a cocktail party and reheating just in time for your guests’ arrival.

Find bottle piquillo peppers in the international food section of most grocery stores.

Heat a large skillet or sauté pan on medium-low heat and add oil to the hot pan. Add peppers, onion, garlic and chile flakes and cook gently until tender, reducing heat as vegetables shrink, about 10 minutes. Add wine to deglaze the pan, scraping up any brown bits from the sides and bottom of pan. Add tomatoes, paprika and salt and bring to a simmer.

Meanwhile, in a large bowl, combine chicken, onion, breadcrumbs, egg, paprika, vinegar, thyme, pepper and salt. Shape heaping tablespoons of meat mixture with hands or use a small ice cream scoop, and drop each meatball into the simmering sauce. As meatballs turn a lighter color underneath and are cooked on one side, gently rotate them with a spoon to cook all sides and to cook through.

Instructions

Heat a large skillet or sauté pan on medium-low heat and add oil to the hot pan. Add peppers, onion, garlic and chile flakes and cook gently until tender, reducing heat as vegetables shrink, about 10 minutes. Add wine to deglaze the pan, scraping up any brown bits from the sides and bottom of pan. Add tomatoes, paprika and salt and bring to a simmer.

Meanwhile, in a large bowl, combine chicken, onion, breadcrumbs, egg, paprika, vinegar, thyme, pepper and salt. Shape heaping tablespoons of meat mixture with hands or use a small ice cream scoop, and drop each meatball into the simmering sauce. As meatballs turn a lighter color underneath and are cooked on one side, gently rotate them with a spoon to cook all sides and to cook through.